A Little Bit About
The Varieties of Coconut Trees
The varieties of coconut palm’s that exist today is mind-boggling! Did you know that there are as many varieties of coconuts as there are varieties of apples.
It’s no wonder there are so many because they are exceptionally beautiful and a treasured natural resource. The coconut palm is the most recognized out of all the palm species because nothing says “tropical” like this tree.
Below are descriptions of a few of the more popular natural and hybrid coconut palm tree varieties that exist:
TYPES OF PALMS
Atlantic or Jamaica Tall
Of all the varieties of coconut palms, the Jamaica (aka Atlantic) Tall has been the reigning beauty through the ages and is most commonly associated with the tropics. It’s been the most dominant because it’s:
- Very tall (it grows up to 85 ft!)
- A curving type
- Base is big and round
Just the sight of this tree can take your breath away. One of the best things about the Jamaica Tall, is that it lives a long time – up to 100 years. At the age of six (6) it starts producing coconuts. This tree is so prolific that a single tree can bear up to 300 coconuts a year!
The shape of this tree’s fruit is very big and somewhat elongated. The fruit’s color is either green or bronze. It takes one year for a fruit to develop from a flower bud into a sprouted seed. This tree’s fruit produces mild tasting water and it’s abundant with coconut meat.
Of all the varieties of coconut palms, the Jamaica Tall is one of the hardiest.
So much so, that it’s resistant to drought and it keeps growing in all sorts of tropical weather conditions (even high winds and spray from salt water!).
It’s able to withstand extreme weather conditions because of its extensive root system. It likes soil that’s very sandy and alkaline. As a result, it loves to grow along beach fronts. It needs a lot of water and grows best in regions where there is substantial rainfall ranging from 30-50 inches per year. This tree also loves humidity. The ideal temperature for the Jamaica Tall (as well as other varieties) is 72 F degrees.
Typically, they do not survive colder temperatures.
For many years, the Jamaica Tall was one of the most popular varieties of coconut palms. It was everywhere in the tropics, but not now. Sadly, they have almost all died of a terrible disease called, “Lethal Yellowing.”
Of all the varieties of coconut palm’s this tree is most susceptible to this disease. No one really knows the reason why. The disease is devastating and is caused by a virus which attacks the tree and kills it within months. Lethal Yellowing was first discovered in Jamaica, but now has spread all over the tropics.
Pacific or Panama Tall
The Pacific or Panama Tall is another common tall variety of coconut palm.
This tree is similar to the Jamaica Tall in that it has a very large trunk and it can grow up to 100 feet. It also produces fruit that is green or bronze in color. Both the Pacific and Jamaica tree varieties are very similar in structure, height and beauty.
Of all the dwarf varieties of coconut palms, the Malayan is most popular in its category. This tree grows naturally and at it’s maturity can be 30-60 feet high.
It’s not completely understood why it’s been called a dwarf because it can grow to be moderately tall. For this reason it’s now referred to as a semi-dwarf variety rather than a true dwarf.
All dwarf palm trees mature at a slower rate than tall varieties. However, they produce coconuts at a younger age than the tall trees.
If you’re wondering about varieties of coconut palm’s that do well inside, this is one type that initially grows well as an indoor plant. It can be inside for up to 24 months.
Unlike the Jamaica Tall, it’s mature shape isn’t round on top but more V shaped. The trunk is thin and straight and there is no round base at the bottom.
It produces fruit that is smaller and rounder and in colors of green, yellow or red. You won’t find much meat in the fruit but it has very sweet water. In most trees, the nut drops from the tree when mature, but not with the Malayan-it sprouts while still in the tree!
It doesn’t do well along beaches because of it’s sensitivity to wind and the ocean’s salty spray. So, instead of finding it lining beaches, you will see them growing more inland in richer soils. This coconut palm dwarf variety requires lots of sun.
The Malayan dwarf is 95% resistant to Lethal Yellowing.
Red, Green or Yellow Spicata Dwarf
One of the varieties of coconut palms that’s quite new is the Spicata.
The Spicatais shorter than the Malayan Dwarf and slower growing than the hybrid Maypan. The fruit can be orange, red, green or yellow and has a delicate appearance.
At this time, it’s being tested for resistance to Lethal Yellowing.
The Fiji Dwarf is one of the varieties of coconut palm species that is a true dwarf palm. It’s a true dwarf variety because it only grows to a height of 15-25 feet.
The trunk is short and at maturity can make up most of the tree’s height. The other portion is made up of the tree fronds. They grow in the same kind of soil as other palms and they prefer temperatures at or above 72 F degrees.
Fiji varieties are usually found near the ocean where the soil tends to drain well. The Fiji sometimes goes by another name – “Niu Leka.”
The Fiji has a strong resistance to Lethal Yellowing and of all the varieties of coconut palm’s this one offers real advantages to coconut growers.
The MayJam is one of the varieties of coconut palms known as a dwarf hybrid. There are naturally occurring hybrid crosses and controlled hybrid crosses. This one is naturally occurring and is a cross between the Jamaica Tall and Malaya varieties of coconut palms.
The interesting thing is that the fruit takes after the Malayan tree, and its physical appearance resembles the Tall variety. The fruit is smaller and rounder and has a green or red color. This tree is really fast growing and almost as salt and wind resistant as the Jamaica Tall.
No one knows whether this tree is resistant or not to Lethal Yellowing. It’s difficult to determine because the MayJam varieties of coconut palms are cross-pollinated and each tree is unique from all the rest.
MayPan or MaPan
The MayPan is one of the varieties of coconut palms that was purposely invented by the Jamaicans to increase copra sales. It’s known as a controlled hybrid cross between the Malayan dwarf and the Pacific Tall. The Jamaicans saw it as a great solution to their commercial copra situation because within 3 years it produces a lot of fruit. They also prefer this type over others during harvesting because they found it didn’t grow too tall, too quickly.
The trunk of the MayPan is smaller than the Tall varieties but bigger than the Dwarf trees and has a small bowl on the bottom. It will never get as tall as the dignified Jamaica Tall but resembles it just the same.
It really likes fertile soil and is moderately sensitive to drought conditions and exposure to salt. The shape of the tree is very similar to the Malayan dwarf. The fruit’s color is green.
These examples amount to just a very small percentage of the varieties of coconut palm’s that populate our planet today.
(NaturalNews) Natural plants have unique ways of protecting their offspring and guaranteeing the future of their species. Grains, nuts, seeds and legumes all contain special agents protect the precious seeds and poison predators in order to ensure the continuation of their plant. The process of soaking, fermenting and sprouting these seeds removes the poisons and unlocks the dormant nutrient potential of the plant food.
Grains, seeds, nuts and legumes all contain enzyme inhibitors and phytic acids that deplete important nutrient stores when consumed. These anti-nutrients dwell in the outer fibers and protect the crop from being eaten by mammals including humans. If the mammal were to eat a large amount of these foods with anti-nutrients intact, it would be enough to cause disease and potentially death. This allows the crop to continue to survive.
Nature has a natural process to remove the enzyme inhibitors, phytates and other toxic anti-nutrients while maturing the naturally present enzymes. In the wild, these seeds would encounter rainfall that would completely soak them and initiate the fermentation and sprouting process.
Phytic acids are organic acids that are bound to phosphorus. These are found in the outer layer of bran. The phytates block the absorption of essential minerals such as calcium, magnesium, copper iron and zinc and sweep them out of your system. A diet high in un-soaked/sprouted nuts, seeds, grains and legumes can lead to very serious health challenges. This would include mineral deficiencies, food allergens and major digestive problems.
Soaking removes phytates
The soaking process neutralizes enzyme inhibitors and washes off phytic acids. This process also activates beneficial enzymes and microorganisms that break down other indigestible toxins. Most of the phytic acids are gone after soaking for a period of seven to ten hours. Lactic or acetic acid-based soaking methods work most effectively to remove phytates. This would include using liquid whey and apple cider vinegar mixed with water.
The practice of soaking, fermenting and sprouting also breaks down gluten and other challenging proteins into much simpler forms that are easily metabolized by the body. Sprouted legumes, seeds and nuts are basically a pre-digested food that has unlocked its full potential of enzymes and nutrients.
Sprouts are an incredibly rich, living food that is rich in enzymes and anti-oxidants. The fermentation process unlocks huge nutrient potential within the seed. Sprouted foods have five to ten times higher B vitamins, double the vitamin A, vitamin C, zinc, calcium and iron content of its pre-soaked and sprouted counterpart. The enzymes will also make the protein much more bioavailable for consumption.
Always choose fresh and whenever possible, organic seeds, nuts, grains or legumes to sprout. Soaking time should be between four to twelve hours depending on the size and hardness of the seed. Large beans need 12 hours while small grains like quinoa need four hours.
After the soaking process, it is necessary to keep the seeds damp but not super wet. They can easily be placed in a glass jar with a non-chlorinated paper towel over the top harnessed in by a rubber band. This allows the seeds to breath as they ferment without any bugs from getting inside the jar.
Smaller seeds will begin to sprout in a matter of hours while large beans and nuts often take two to three days to sprout. Be sure to look out for mold. It will appear slightly gray, white or green and will typically smell bad. Using pink salts on the seeds helps prevent mold formation but can also slow the fermentation cycle.
Sources for this article include:
About the author:
Dr. David Jockers owns and operates Exodus Health Center in Kennesaw, Ga. He is a Maximized Living doctor. His expertise is in weight loss, customized nutrition & exercise, & structural corrective chiropractic care. For more information go to www.drjockers.com To find a Maximized Living doctor near you go to www.maximizedliving.comDr. Jockers is also available for long distance phone consultations to help you beat disease and reach your health goals
One thing I cant stand is Censorship. I thought that the USA was a place where people had freedom to express themselves. Anyway, when I found out that the Whole Foods Undercover Sting operation video was put down on YouTube then I had to post this article. Its not cool! I have never been a fan of Whole Foods. They have taken the small health food stores of the past and stomped on them. Funny thing is I knew that many of their ingredients were Genetically Modified…you can tell just by reading the labels. And I am an avid label reader too. Anyway, check out this article, watch the video and let me know your thoughts…and if nothing less pass the word. Peace!
How to see the video that was censored by YouTube
We have uploaded this BANNED video to TV.NaturalNews.com, and you can now watch it by clicking here.
Given that YouTube doesn’t want you to see this investigative journalism video, there’s even more reason to spread the word about this and show others what the corporate status quo in America absolutely does not want you to see!
Here’s the link to the video on TV.naturalnews.com
TV.NaturalNews.com, by the way, is the last refuge of free speech in natural health videos. Where YouTube censors videos that tell the truth, we welcome these videos and freely distribute them for everyone to see.
We own our own video network and run the servers ourselves. No one can force us to take them down, short of a court order. As we are defender of free speech, we actively work to protect the free speech rights of whistleblowers such as Organic Spies.
YouTube hides the truth about GMOs and censors whistleblowers
YouTube is, of course, widely engaged in censorship of the truth. My own “TSA Help Wanted” video was on track to be viewed by tens of millions of people before YouTube censored it by slapping an “age restricted” status on it, even though the video contained absolutely no images or language not allowed on television. Click here to watch the TSA video that YouTube censored.
In pulling the “Organic Spies” Whole Foods GMO video, YouTube is also now fully engaged in helping corporate entities like Whole Foods hide their GMOs from the public. As the video itself showed, Whole Foods sells masses of GMOs to its customers, and none of those GMO foods are labeled as containing GMO.
Whole Foods, in other words, is a huge financial supporter of Monsanto because it retails Monsanto-produced GM foods to tens of millions of customers each year. Whole Foods has so far refused to require GMO labeling of the products it sells, and yet Whole Foods employees flatly LIE about all this, ridiculously claiming that Whole Foods sells no GMO whatsoever. This is true across numerous Whole Foods employees, not just a few isolated cases.
That’s what this video revealed. This is why the video was banned by YouTube. This is the truth that you’re not supposed to know about Whole Foods — a corporation that has betrayed the values of its own customers by secretly selling genetically modified corn… the very same strain of corn that French researchers fed to rats who developed massive cancer tumors and suffered alarming rates of premature death.
Think about it: What those French researchers fed to the rats, Whole Foods is selling to you!
If you shop at Whole Foods, YOU are the lab rat!
Whole Foods now has more in common with Monsanto than healthy food consumers
Whole Foods apparently wants you to keep blindly buying the products it carries, without you having any real knowledge about the GMO content of what it sells.
That’s unethical. It’s unacceptable. It’s a betrayal of the very values of the holistic health community. And it’s an indictment of the empty, soulless, deceptive mindset at the very top of Whole Foods, a corporation that quite literally sells products containing a deadly insecticide built right into the food itself. How is that “wholesome” food? How can Whole Foods even call itself “Whole” foods when some of the food it sells contains a deadly pesticide that kills living creatures?
That statement is a scientific fact, by the way. Whole Foods cannot deny this fact. They cannot face the truth and they cannot even face their own customers whom they may very well be poisoning each and every day by continuing to sell genetically modified corn that French researchers have now linked to horrifying cancer tumors in rats. In an age of evil corporations seeming to dominate everything — medicine, weapons of war, criminal banking institutions and so on — Whole Foods increasingly appears to be happily positioned in bed with the evil corporations rather than fighting against them. Whole Foods is playing the old “go along to get along” game at the corporate level, ridiculously hoping this GMO labeling issue will somehow go away if they just ignore it long enough.
Heck, I’m surprised Whole Foods hasn’t given money to oppose Proposition 37! Just like Monsanto, Dow Chemical, Nestle, Bayer, Coca-Cola, PepsiCo and all the other usual suspects. The corporate behavior of Whole Foods almost parallels Monsanto at this point. Hence the name I suggested in my previous article: WholeSanto.
The bottom line? If you shop at Whole Foods, you may be unknowingly poisoning yourself with “natural” foods containing GM corn. As the truth about the dangers of GMOs continues to come out, Whole Foods is going to look increasingly irresponsible, unethical and even dangerous to its own customers.
Because if Whole Foods is going to sell you food containing insecticide, then why shop at Whole Foods at all? You can save a small fortune and get the exact same deadly insecticide by shopping at a conventional grocery store. If Whole Foods isn’t going to differentiate itself by avoiding foods that may be toxic to its customers, then what’s the point of shopping there at all?
Shame on Whole Foods for acting a whole lot like Monsanto
I repeat: SHAME on Whole Foods for its irresponsible behavior on the issue of GMOs. Its actions are wrong-headed, deceptive, and possibly even dangerous to the health of its customers.
Join me in boycotting Whole Foods over its hidden GMOs and its refusal to tell the truth about what it’s really selling. We expect better from this company. We demand better, or we won’t shop there at all.
Instead, buy from your local farmers’ markets and food cooperatives. Grow as much of your own food as you can, using heirloom seeds.
And no matter where you shop, buy organic. Organic foods have virtually zero GMO content, so choosing organic is the best way to avoid genetically modified ingredients.
Our pledge against GMOs
Here’s my pledge to you: In our store (www.ShopNaturalNews.com) we will never knowingly sell products made with genetically modified ingredients — and we read labels and scrutinize our vendors. We absolutely refuse to carry GM products in our store, and we will NEVER offer a product made with GMOs that gets described as “natural.”
That’s a hoax. A marketing scam. Virtually all “natural” snack chips made with corn, for example, contain genetically modified corn! How is that natural? It isn’t. Why does Whole Foods even carry these products?
Of course, we’ll never be as big as Whole Foods, but at least I can sleep at night knowing that what people acquire from us is nourishment, not poison. At least I know I’m fighting to keep people alive, not to have them slow-killed by eating themselves to death.
When I look in the mirror, I can honestly, 100% with integrity, smile and say that I made decisions in the best interests of Natural News readers and customers, and that I never — NEVER — sold out my own audience by selling them toxic products for a profit.
There is a line I simply will not cross. That is the line of fundamental human compassion and responsibility to my own support base of customers, readers and fans. Whole Foods has not only crossed that line; they can’t even seem to remember where the line was!
Shame on Whole Foods, a massive retailer for Monsanto’s genetically modified corn.
by Mike Adams
Raw living foods offer one of the greatest secrets to disease reversal and lasting health, and nothing beats fresh living foods right out of the garden. So if you can grow any of your own ingredients for this when Spring comes around, definitely make an effort to do so. Otherwise, buy them at a store or farmer’s market.
Here’s what you’ll need (always choose organic):
• 1 container of Blackberries (use all the blackberries)
• 1 bunch of Parsley (use all the parsley)
• 1 bunch of Kale (only use 2-3 large leaves in this recipe)
• 1 bag of Carrots (only use 3 large carrots for this recipe)
• 1 bunch of Celery (use 2-3 stalks for this recipe)
• 2 Pears (use both pears)
If you can’t find these ingredients, substitute something close. It’s crucial to have some berries in the mix, however. They are part of the recipe for making it all taste good.
After proper preparation (washing, etc.), push all these ingredients through a juicer to generate the fresh juice. If you only have a blender, then blend all these ingredients with water, then pour the juice into a nut milk bag and squeeze out the juice from that. With either method, you’ll end up with a container of fresh juice.
This juice will be extremely potent, so mix this with water (add an equal amount of water to the juice). You may also wish to add some stevia if you’d like to sweeten up the taste a bit.
Health benefits of the fresh living juice
• The blackberries will mask the bitter tastes of the other ingredients with their acidity. This acidity greatly improves the overall taste of the recipe. It also improves digestion of the minerals in the vegetables (you need an acidic digestive environment to absorb minerals).
• Blackberries also have a powerful anti-cancer effect through your entire digestive tract, from your mouth and gums down through your colon.
• Parsley is a super digestive cleanser. It will help eliminate toxins while providing your body with a burst of chlorophyll that will help cleanse your blood and liver.
• Kale contains potent anti-cancer phytonutrients. It also contains healthy plant-based proteins and lots of chlorophyll.
• The carrots are used primarily as a sweetener here (they really do sweeten up the juice), and they also contain a wide assortment of beneficial nutrients, most notably beta carotene (from which carrots get their name).
• The pears are the sweeteners here. I find that pear juice tastes much better than apple juice in these raw living juices, but of course it’s your choice of what’s best for you. If you’re diabetic or want to reduce the sugars in this recipe, reduce the numbers of pears to just one or eliminate them altogether (when I juice here in Ecuador, I don’t use pears at all. I just use carrots.) Some people prefer to use oranges instead of pears. The tart taste of the oranges in some ways provides a better overall taste. Try the recipe both ways and see what you like best.
In addition to all the benefits listed above, these foods are alive with nutrients and energies. They are live foods, not dead processed foods, and they provide both the nutrients and the energies of life! It’s a simple concept, really: If you want to stay alive, eat more living foods. If you want to be dead, eat more dead foods.
Your body will thank you
The point of today’s living foods juice is to both introduce you to the joy of juicing (if you don’t already know about it), and to prepare your digestive tract for tomorrow’s action item.
How much juice should you drink? Just drink whatever amount you feel comfortable with. I recommend an 8 oz. glass of this juice at minimum, but if you only feel like drinking half that much, that’s fine, too. Some people will drink as much as 64 ounces of fresh juice in a day! (Juice Feasting)
For the purposes of this 15-day experience you can still eat all your other normal food during the day. This isn’t about eliminating everything else, it’s about adding some fresh, living juice to your day. Ideally, you’ll make this a regular part of your diet because whatever your diet consists of — whether it’s pure vegan or based on McDonald’s cheeseburgers — it will be helped by adding several ounces of fresh juice.
Pointers and shortcuts
Don’t have time to make your own fresh juice? There are shortcuts, but none of them are as good as actual living fresh juice.
You can, if you wish, consume juice from a superfood powder such as EnerFood, VitaMineral Green, Boku Superfood, Delicious Greens or others. These are all reasonable alternatives to fresh juice, but by their very nature they are not as fresh as living foods would be.
Do NOT reach for a Naked Juice, or Odwalla juice and make the mistake of thinking they are fresh living juices. All of those juices are DEAD, pasteurized juices made by the big soft drink companies (Coke and Pepsi). None of them are fresh, raw and alive. They still have nutritional benefits, so I’m not saying they’re worthless, but they pale in comparison to fresh, raw juices that you make at home.
You can drink this juice between meals, or during a meal, or any time you want. Just drink it quickly after making it, because fresh juice oxidizes in mere minutes. The nutritional quality of the fresh juice you make literally starts to degrade with each passing second. Ideally, start to consume it within two minutes of juicing it, and finish it in no more than five.
You may feel some “detox” side effects from this juice, especially if you currently pursue a relatively unhealthful diet. But they should be mild. After all, this is just simple juice from simple foods. These aren’t drugs or extracts. They are the foods your body was meant to consume.
By the way, I’m not here to push a vegan diet or a vegetarian diet on you. Decide to eat whatever you wish to eat, for your own reasons. Just add this fresh juice to your day and see what happens for yourself. Even if you gobble down pepperoni pizza and diet soda, these fresh juices will improve your health results in a noticeable way.
In case you’re curious, I drink about 16 ounces of this fresh juice each day, right from my own garden. Except I don’t use the pears, and I add in fresh aloe vera gel from fresh leaves that I grow myself here in Ecuador. I grow all my own fresh berries, kale, carrots, parsley, broccoli, cucumbers and more, and these go right into my juice.
Just so you know how powerful this is, I just finished a 90-hour fast. Aside from a raw coconut food bar a friend gave me, I didn’t eat any solid food for 90 hours. I did, however, drink one glass of fresh, living vegetable juice each day.
If I had been consuming a junk food diet, my energy would have collapsed within the first 24 hours. I would have been dead tired, detoxing in bed and probably suffering through it all. But because my daily diet is so clean, I was able to eat virtually nothing for nearly four days and still have the energy to write these articles, to go hiking up the mountains behind my house and generally get along with a normal day. (Yes, it got difficult on the fourth day, which is why I ended the fast at 90 hours.)
Fresh living juice is such a powerhouse of nutrition and energy that even when you eat virtually nothing for several days in a row, the juice you had before the fast keeps you alive, healthy and energetic. That’s been my experience, at least.
What about the pulp?
I’ve added this section to the article because people are asking why they shouldn’t drink the pulp and fibers of the fruits and veggies instead of juicing them.
Here’s my take on it:
First off, I don’t want vegetable fibers, and I don’t need ’em. The fruit fibers, on the other hand, are very good for your digestive health. Fruit pectin even helps prevent cancer according to many naturopaths. So if you want more pulp in your juice, then do this:
#1) JUICE the vegetables to get pure juice while tossing out the fibers.
#2) BLEND the fruits to keep the fruit pulp. Then pour in the veggie juice and add water.
To me, this is the best “pulpy” juice. It’s easy to remember, too: KEEP the fruit fiber, TOSS the vegetable fiber.
But for those who are using juice therapeutically to treat disease under the care of a naturopathic physician, for example, they will probably want no fiber at all. That’s because the fiber makes it more difficult for your body to absorb the juice. So for people who are fasting, or treating cancer, or detoxing or whatever, it’s often recommended that they discard all the fiber and go for the pure juice.
There’s no absolute right or wrong about this. What’s important is what works for you! Try it both ways and do what makes you feel healthier and happier.
You aren’t what you eat; you are what you ABSORB. Many people suffer from poor digestion. In fact, you might say that most people aren’t able to absorb the nutrients they swallow, so they remain in a state of nutritional starvation even though they’re taking supplements that would otherwise be quite helpful. These people tend to scratch their heads, wondering why all the nutrients they’re swallowing aren’t having the positive effects they had hoped for. The answer to this conundrum is found in enhancing the absorption of those nutrients.
Strong stomach acid is good for you
Pharmaceutical pill pushers have convinced many people that stomach acid is bad for your health. By promoting diseases like “acid reflux” or GERD, they misinform consumers into believing that heartburn and stomach pain are caused by too much stomach acid. But the truth is that in most (but not all) cases people actually suffer from weak stomach acid and they need stronger stomach acid to properly digest foods. It’s easy to test this by swallowing a teaspoon (or so) of vinegar with your meal and asking yourself whether it feels better or worse. For a surprisingly large percentage of people, the extra vinegar halts the pain they might normally feel after such a meal. This is a strong indication that they lack proper stomach acid production and could benefit from stronger acid. Vinegar is acidic, you see. Not as acidic as stomach acid, but far more acidic than most foods or beverages. Consumers have been persuaded by drug advertising to swallow over-the-counter antacid tablets — products that are actually very alkaline and therefore lower the acidity (i.e. raise the pH) of the liquids in your stomach. What most people don’t realize is that minerals require an acidic digestive environment to be properly digested and absorbed. If you lack proper stomach acid, you won’t be able to properly absorb minerals even if you swallow them! And this can lead to mineral deficiencies that promote the development of diabetes, cancer, chronic pain, arthritis and even heart problems (among other things). So how do you encourage the production of healthy stomach acid? In my experience, drinking fresh vegetable juices each day — especially celery and cabbage juices — greatly boosts stomach health, ultimately supporting healthy stomach acid production.
Digestive enzymes from living foods
Digestion is a complex process. It requires biochemical and physical processes to break down ingested substances into their nutritional components. This process is significantly aided by digestive enzymes which exist naturally in living foods (fresh, raw vegetable and fruit juices, for example). Heating foods (cooking them) destroys all digestive enzymes. This is one reason why cooked foods steal life away from people while raw, living foods impart life. Living foods usually come with their own digestive enzymes, aiding your digestive processes in breaking down and absorbing nutrients. Dead foods — which include anything pasteurized — stress your liver, pancreas and gallbladder by requiring these organs to produce extra digestive enzymes that are missing from the foods themselves. Because many people suffer from poor digestive organ function, they have difficulties absorbing the nutrients they’ve swallowed.
Many people suffer from serious intestinal flora imbalances. Western medicine, for the most part, remains astonishingly ignorant about the importance of intestinal flora to overall health, but those who study more holistic medicine understand the important role that these “inner bacteria” play in your health: The bacteria in your gut actually digest and transform nutrients you eat into other nutrients. They are, in essence, nutrient transformers that operate inside your body, producing nutrients needed for your health. That’s why people who take antibiotics often suffer serious digestive side effects in the days that follow: They’ve wiped out all the friendly intestinal bacteria that were providing essential nutrients! It’s easy to remedy this imbalance: Take probiotic supplements on a regular basis. This will feed your digestive tract the friendly bacteria you need. And don’t fall for the marketing sham of eating yogurt, thinking it’s loaded with probiotics. Virtually all store-bought yogurt is pasteurized, and pasteurization kills the friendly bacteria. This makes most “probiotic yogurt” products nothing more than a dishonest marketing gimmick. By the way, if you want healthy intestinal flora, it’s also important to reduce your consumption of dietary sugars. When you consume more sugars, you alter the bacterial population in your gut, causing a shift toward bacteria that feed on sugars. As you alter your diet to exclude refined sugars, the population of bacteria in your gut follows suit, shifting towards a non-sugar bacterial population.
Everything I’ve said here is supported by quotations on the website www.NaturalPedia.com where I’ve assembled over one million unique web pages covering tens of thousands of natural health topics. For those looking for more specific scientific references, simply use Google.com or Google Scholar to search for the topics described here. You’ll even find many of them right here on NaturalNews if you use the search box at the top of this page. (I’m often amazed when some people demand references for things that can be easily found with a simple Google search. The classic use of article references dates back to the era of library card catalogs when finding information was a laborious task. But today, not even 20 years later, finding information is virtually effortless on the ‘net. If you want to find information about how eating sugars alters the bacteria in your gut, for example, just search Google for “eating sugars alters the bacteria in your gut”.
Peace and Love Family!
Happy Fall! It’s here…and I am assuming that most of you all live in an area where the leaves are turning colors. That was always one of the most beautiful times of the year to me when I was living in the states. Right now we are experiencing a similar beautiful time here in Puerto Rico. People always get scared because it is Hurricane season, so they don’t travel as much. But the weather is super nice during this time. I love going to the beach where the water is nice and warm. It is like bathing in a giant bath tub.
So, big things are happening here with us and we wanted to share them with you. First of all, we are still moving forward with our Indiegogo Campaign. We haven’t had many hits but we are grateful to those who have helped us. We are working on building our marketing fund so that we can boost Paradise Wellness out into the atmosphere. We would love it if you could participate in any way. Go check out the page on Indiegogo and if nothing less please share it with a bunch of your friends. We only have 25 days left so your urgency would be greatly appreciated. Thanks!
Next thing on the list is we are hiring Ambassadors around the world that will also help with our marketing campaigns. If you are interested in making some nice money, then message me asap. We are looking for people whom are connected in different venues. We want them to help sell Paradise Wellness by either booking clients or by creating group packages. It can be easy for the right person. Message me for more details.
Have you ever heard of intermittent fasting? I have but I never delved into it until recently…I guess because more and more people are talking about it. I see a lot of bodybuilders talking about it on Youtube. Basically it is not a diet or anything like that. Intermittent fasting just tells you when to eat and when not to eat. It is not true fasting in the sense of a 21 day water fast. You actually eat everyday. However your window of eating is reduced. So, instead of eating all day long you eat only within a few hours…some people do six hours, some four hours. I guess it depends on what you are trying to do. These guys who do it and trying to reduce their body fat down by percentages.
Im not a bodybuilder but I can afford to reduce my fat so Im gonna try it. I think the morning part will be really easy. I don’t usually eat breakfast anyway, but it’s those late nights when I love a snack or two. So like everything else this will require real discipline. Check out this FREE ebook you can check out to see what you think about it. Once again…all of this is experimental. I think that everyone is trying to find what works best for them…I know I am. Remember this is about eating healthy still. These folks who came up with this are not necessarily vegan, vegetarian or anything even close. This is about when to eat, not what to eat….you get it!
Have a grand day!
Holla Back! When you can! Peace!